Papers Vol. 16(3) 2024
Chi Khang Van, Thanh Ngan Truong, Chau Ngoc Bich Le, Tran Long Nguyen//EFFECTS OF THE POST-FLOWERING TIMELINES ON THE NUTRITION, PHYTOCHEMICAL COMPOUNDS AND ANTIOXIDANT ACTIVITIES OF JACKFRUIT (ARTOCARPUS HETEROPHYLLUS LAM.)
Abstract
Oloriegbe Y. A, Saad A. O., Baiyeri M. R., Moshood M. A., Sanusi H. O. and Yusuf K.O.// IMPACT OF GRANULAR ACTIVATED CARBON AND MAGNETIC FIELD IN SLOW SAND FILTER ON WATER PURIFICATION FOR RURAL DWELLERS
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Oludolapo Akinyemi Osunrinade, John Olanrewaju Babalola, Oluwole Adeola Adeoti, and Akeem Olayemi Raji// PROTEIN, ENERGY AND ANTIOXIDANT DENSE FLAKED BREAKFAST CEREAL BY RESPONSE SURFACE OPTIMISATION OF COMPOSITE FLOUR COMPONENTS (YELLOW MAIZE, SOYBEAN AND MANGO PEEL)
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Samia Motri, Rabeb Lassoued, Amira Touil, Fethi Zagrouba// CHEMICAL CHARACTERISTICS AND COMPOSITIONS OF PRICKLY PEAR SEEDS OILS EXTRACTED BY TWO DIFFERENT METHODS
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Ioan Radu Sugar, Ferenc Gaspar, Olivian Chiver//STUDY ON THE AERODYNAMIC AND DIMENSIONAL PROPERTIES OF CORN USED TO OBTAIN BIOFUEL
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Mina Dzhivoderova-Zarcheva, Kremena Nikovska and Eva Dimitrova// EFFECT OF MODIFIED STARCH/ NON-STARCH THICKENER COMBINATION ON CONSISTENCY, STABILITY AND RHEOLOGICAL PROPERTIES OF TOMATO KETCHUP
Abstract
Pacheco-Martínez,C.K., Saucedo-Castañeda, G., Rodríguez-Durán, L.V., Trejo-Aguilar, G.M., Pérez-Chabela, M.L.// THE POTENTIAL OF COFFEE (COFFEA ARABICA L.) PULP AND CACAO (THEOBROMA CACAO L.) HUSK AS A SOURCE OF PREBIOTICS, ANTIOXIDANTS, AND ANTIMICROBIAL COMPOUNDS
Abstract
Lale ACAR, Semin Ozge KESKIN// NUTRITIONAL AND TECHNOLOGICAL QUALITY OF GLUTEN-FREE BREADS FORMULATED WITH NON-CONVENTIONAL FUNCTIONAL FLOURS/POWDERS/EXTRACTS - A REVIEW
Abstract
Alzaidi Mohammed Awad, Pavan Kumar, Muideen Adewale Ahmed, Muhammad Nizam Hayat, Abubakar Ahmed Abubakar, Mohammad Rashedi Ismail-Fitry, Muhamad Faris Ab Aziz, Shokri Jusoh, Awis Qurni Sazili// EFFECT OF MORINGA OLEIFERA LEAVES AQUEOUS EXTRACT ON THE PHYSICOCHEMICAL, COLOR, SHEAR FORCE, AND LIPID OXIDATION OF VARIOUS GOAT MUSCLES
Abstract
Hussein J.B., Oke M.O., Ajetunmobi-Adeyeye R.I. and Adegoke A.F.//MICROWAVE DRYING OF TOMATO SLICES: AN EVALUATION OF ARTIFICIAL NEURAL NETWORK (ANN) AND ADAPTIVE NEURO-FUZZY INFERENCE SYSTEM (ANFIS) MODELS
Abstract
Kosar Mahmood-babooi, Mohammad Ekrami, Parisa Sadighara, Mohammadreza Rostami, Ebrahim Molaee-aghaee// SALEP MUCILAGE COATING USAGE FOR STUCK-POT RICE BASED ON POTATO AND EVALUATION THE EFFECTS OF FRYING OIL CONDITION
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Kujtim Uka, Dijana Blazhekovikj - Dimovska, Vlora Gashi - Zogjani, Haki Bytyqi// FATTY ACID PROFILE IN DIFFERENT AGE CATEGORIES OF FARMED RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM, 1792)
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I. N. Okwunodulu, C. C. Osuagwu, A. U. Onwuzuruike, S. C. Ubbor//MICRONUTRIENT, PHYSICOCHEMICAL AND ACCEPTABILITY RESPONSES OF “MOI-MOI” AS A FUNCTION OF COWPEA (VIGNA UNGUICULATE L. WALP) PARTIAL SUBSTITUTION WITH YELLOW MAIZE
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Omolara Adenaike, Evelyn N. Fatokun, Grace O. Abapka and Oluseye A. Ogunbayo// DETECTION METHODS OF FOODBORNE PATHOGENS
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Mohamed El-Hadary, Samy Abu-Elmaaty, Magdy Abdel-Hady, Ibrahim Eid Elesawi and Amr El-Sayed// CHEMICAL CHARACTERIZATION OF BISCUITS (COOKIES) AS FUNCTIONAL FOOD PRODUCT SUPPLEMENTED WITH QUINOA FLOUR
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Şemsettin Kaya, Ferhat Yuksel//PRODUCTION OF DEEP-FRIED WHEAT CHIPS USING PURPLE WHEAT FLOUR: PHYSICOCHEMICAL, TEXTURAL, SENSORY PROPERTIES AND OPTIMIZATION
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Budianto// EVALUATING THE IMPACT OF NON-GLUTEN MODIFICATIONS ON BREAD QUALITY: A STRUCTURAL EQUATION MODELING APPROACH
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